Chicken and Mushrooms in Sherry-Cream Sauce
A rich-tasting chicken dish that comes together really fast once the prep work is done.
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INGREDIENTS
Nutrition- salt and pepper, to taste
- 3 -4boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
- 1tablespoon all-purpose flour
- 2tablespoons olive oil
- 1
- 2
- 1⁄2
- 3tablespoons medium-dry sherry
- 1tablespoon fresh lemon juice
- 1⁄3cup cream
- 1⁄2cup chicken broth
- cooked noodles
- 1tablespoon minced fresh parsley leaves
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DIRECTIONS
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
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